Tuscan Garlic Chicken Pasta Recipes

Steps:

• Heat olive oil in a large skillet over medium-high heat. Cook chicken until browned and no longer pink in the center, 3 to 5 minutes per side. Remove chicken and set aside on a plate.
• Add heavy cream, chicken broth, Parmesan cheese, garlic powder, and Italian seasoning to the skillet. Whisk sauce over medium-high heat until starting to thicken, about 5 minutes. Add spinach and sun-dried tomatoes; simmer until spinach starts to wilt, about 1 minute. Return chicken to the skillet and cook until heated through, 2 to 3 minutes.

Steps:

• In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
• Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.

Steps:

• Bring 4 quarts water to a boil in a large pot.
• Meanwhile, combine garlic, pepper flakes and oil in bowl and microwave until garlic is golden and fragrant, about 1 minute.
• Pat chicken dry with paper towels and season with salt and pepper.
• Transfer 1 tablespoon garlic oil mixture to large skillet and heat over medium-high heat until just smoking.
• Add chicken and cook until well browned and cooked through, about 5 minutes per side.
• Transfer to cutting board and tent with foil.
• Let rest 5 minutes and then slice thin and set aside.
• Add 1 tablespoon salt and pasta to boiling water and cook until al dente.
• Reserve 1/2 cup cooking water.
• Drain pasta and return to pot.
• Stir in sliced chicken, arugula or spinach, basil, lemon juice, Parmesan and remaining garlic mixture, adding reserved pasta water as needed.
• Season with salt and pepper.
• Serve with sprinkling of grated Parmesan.

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm.
• Season chicken breasts with 1 1/2 teaspoons garlic powder and 1 1/2 teaspoons Italian seasoning, making sure both sides are coated.
• Heat oil in a large skillet over medium heat. Add chicken and cook until browned and no longer pink in the center, 3 to 5 minutes per side. Remove chicken to a plate and cut into strips or chunks.
• Add cream, chicken broth, Parmesan cheese, remaining garlic powder, and Italian seasoning to the skillet. Whisk over medium heat until it begins to thicken, about 3 minutes. Add spinach and sun-dried tomatoes; simmer until spinach wilts and sauce reaches desired consistency, about 3 minutes more. Add chicken back to the skillet and cook until heated through.
• Serve over pasta.